“During the spring, elderflowers grow wild in the streets and gardens of England, and their fragrance is like no other. You can add the flowers to fritters, salads or use as a garnish. Another option is to make your own refreshing elderflower cordial. You could even add a sneaky shot of gin to your glass too!” Luke Nguyen, Luke Nguyen's United Kingdom
- 800 g caster sugar
- 2 lemons, juiced
- 1 lemon, sliced
- 15 elderflowers (make sure the white flowers are well open)
- chilled sparkling mineral water or soda water, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 24 hours
Place 2 litres of cold water in a large punch bowl, then add the sugar, lemon juice and lemon slices. Remove and discard the stalks from the flower heads, then add the flowers to the water and stir to help dissolve the sugar. Cover and stand for 24 hours. Strain the cordial through a fine sieve into glass bottles and refrigerate until needed. Use as much or as little as you like with chilled mineral or soda water.
Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out moreabout the show.